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R U S S I A N A C A D EMY O F AG R I C U LT U R E S C I E N C E S
DEPARTMENT OF STORAGE AND PROCESSING OF FARM PRODUCTS
CONTENTS
THEORETICAL
JOURNAL
Published since 1993
STORAGE and PROCESSING
o f F A R M P R O D U C T S
8-2011
SUMMARIES ............................................................................................... ........ ................ .4
PHYSICAL AND CHEMICAL METHODS OF FARM RAW MATERIAL PROCESSING
Sharova ., Kamen’kova N.V., Khodkevich O.A., Vybornova T.V.,
Kabanov A.V., Palaev A.G. Chemical compound molasses a solution
after ultraso-nic processing ..............................................................................................................8
Shestakov S.D. Intensive hydration of biopolymers of food raw materials
by means of cavitational processing of water ..................................................................................10
Machulkina V.A., Ivanova Ye.I., Sannikova T.A., Ivanov A.P. The maintenance
of the basic chemical substances in fruits of cucumbers ..................................................................15
Zelepukin Yu.I., Golybin V.A., Ponomarev A.V., Gorozhankina K.K.,
Kalmykov V.V. To a question on scaling on a heat exchange surface ..............................................16
Vasil’yeva L.G., Miroshnichenko S.I., Pantelleva L.M. Some trends
in changes of technological characteristics of wool crease ...............................................................19
RESEARCH ON TRAITS OF SUBSTANCES AND AGRIBUSIBNESS PRODUCTS
Wolf , Ptichkina N.M. Influence of a powder of a pumpkin on rheological
properties of the test and organoleptic indicators of fritters ..............................................................20
Ovchinnikov S.M., Gabaraev A.N., Ovchinnikova . Influence
of freezing and beef defrosting on degree of liberation of enzymes
of cellular organellas ......................................................................................................................22
Mizova ., Chernykh ., Ignatova Yu.V. Influence of ways of entering
of margarine on rheological properties of the wheaten test and quality
of bakery products .........................................................................................................................23
Tkachenko V.V. The elements of the efficiency estimation methodology
of fungicides for cheese .................................................................................................................27
Ivanova M.V., Ivanov V.A., Levin B.D., Borisova T.V. Dynamics
BAS of elevated part Viburnum opulus L. at vegetation .....................................................................29
Morozov S.A., Afinogenova S.N. Perspective directions in potato
treatment and storage technology ..................................................................................................32
Yevpatchenko Yu.V., Ptichkina N.M. Expansion of assortiment of sweet
sauces with use of nonstarch thikeners ...........................................................................................34
Maraeva O.B., Ukhina ., Maraev M.N. Some biochemical
characteristics of milk ....................................................................................................................36
Magomedov G.O., Lukina S.I., Zhuravlev A.A., Israilova Kh.A.
Optimisation of the recipe formula of a bisquit with the use of experimentally-
statistical approach ........................................................................................................................38
Kuptsova O.I., Shingareva T.I. Research the storage ability of the coagulation
whey, that was fermentized by direct entering ferments ..................................................................43
Makarova N.V., Bordinova V.P. Maintenance definition flavonoids
and reducing power of extracts of vegetables ..................................................................................46
Zlepkin V.A., Matveev Yu.A. Use of a concentrate fodder from vegetative
raw materials «Sarepta» at fatten of pigs .........................................................................................48
Rudnev S.D. Adhesive nature of plant tissue strength ....................................................................50
Temiraev R.B., Lokhova S.S. Increase of ecological and food value
of broilers meat .............................................................................................................................53
BIOTECHNOLOGICAL AND MICROBIOLOGICAL ASPECTS
Il’ichev G.N., Ovcharenko A.V. Chemical compound and food value of the oat
groats received in the gidro-thermo-barometric way of a peeling .....................................................55
Khamagaeva I.S., Choyzhilsuren N.B., Kachanina L.M. Technology
of soft cheese with use propion-acid bacteria ..................................................................................56
Krikunova L.N., Moiseenko M.V., Popovа N.V., Karpilenko G.P.
Rheological behavior of mixtures of grains, depending on the concentration
of Ca2+ and Mg2+ in the water .........................................................................................................59
DESIGNING AND MODELLING THE NEW GENERATION FOODS
Vasilenko V.N. Resourcesaving up compoundings of mixed fodders
for pigs ..........................................................................................................................................62
USING SECONDARY RESOURCES AND NEW TYPES OF RAW MATERIALS
Manzhesov V.I., Churikova , Kurchaeva Perspective use
of the beans for the production of protein concentrates ...................................................................64
SYSTEM OF PROCESSES, MACHINES AND EQUPMENT
Ostrikov A.N., Tatarenkov Ye.A., Popov A.S., Vasilenko V.N.
Current modeling fuse biopolymer in a dynamic matrix extruder .......................................................66
Chervetsov V.V., Zolotin The analysis of work of a line
cooler-crystallizer ..........................................................................................................................69
Babenyshev S.P., Yevdokimov I.A. Increase of permeability of membranes
at division of liquid polydisperse systems ........................................................................................72
Nikolaev N.S., Ryzhov S.A. The thermodynamic analysis of process
of storage of foodstuff ...................................................................................................................75
РЕДАКЦИОННЫЙ СОВЕТ
Сизен о Е.И.
(председатель),
а ад. РАСХН
А сенова Л.М.
(зам. председателя),
а ад. РАСХН
Андреев Н.Р.,
чл.- ор. РАСХН
Горлов И.Ф.,
а ад. РАСХН
Г д овс ий В.А.,
а ад. РАСХН
Добровольс ий В.Ф.,
дире тор НИИППиСПТ,
д-р техн. на%
Косован А.П.,
чл.- ор. РАСХН
Лисицын А.Б.,
вице-президент РАСХН
Лисицын А.Н.,
дире тор ВНИИЖ,
д-р. техн. на%
Мачихина Л.И.
дире тор ВНИИЗ,
д-р техн. на%
Ни ифорова Т.А.,
дире тор ВНИИПАКК,
д-р техн. на%
О)анесянц Л.А.,
а ад. РАСХН
Панфилов В.А.,
а ад. РАСХН
Поля ов В.А.,
а ад. РАСХН
Пресня ова О.П.,
0ен. дире тор
ООО «Пищепромиздат»,
анд. техн. на%
Ро)ов И.А.,
а ад. РАСХН
Симонен о С.В.,
дире тор НИИДП,
анд. техн. на%
Т жил ин В.И.,
чл.- ор. РАСХН
Харитонов В.Д.,
а ад. РАСХН
Храмцов А.Г.,
а ад. РАСХН
Шаззо Р.И.,
чл.- ор. РАСХН
Adress:
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